Tilapia With Tomato-Herb Pan Sauce

September 20, 2011 by Ali

Sadly, it seems like fresh summer tomato season is drawing to a close. But for one final hurrah this past weekend, I used my last batch of cherry tomatoes to make this recipe I had bookmarked recently in Bon Appetit. (Apparently tons of other food bloggers had the same idea, because this recipe has received rave reviews all over the blogosphere!)

Originally, it was a recipe for chicken and this delicious tomato-herb pan sauce. But I have been on a fish kick this month, so opted for some healthy tilapia instead. Choose whichever you’d like. But you absolutely must try this amazing sauce. It is summer at its best — fresh, sweet tomatoes are cooked down with white wine, oregano, paprika, and of course, lots of garlic. Absolutely delicious. And the whole meal came together for me in less than 20 minutes!

Definitely a wonderful meal I will be bookmarking to make again next tomato season!

Tilapia with Tomato-Herb Pan Sauce

Ingredients

    Tilapia Ingredients:
  • 2 tilapia filets
  • salt and pepper
  • Tomato-Herb Pan Sauce Ingredients:
  • 2 tbsp. unsalted butter, softened
  • 2 cloves garlic, minced
  • 2 tsp. fresh oregano, minced
  • ½ tsp. sweet paprika
  • salt and pepper
  • 2 tsp. olive oil
  • 2 cups cherry or grape tomatoes (about 12 oz.)
  • 1/3 cup dry white wine or chicken broth
  • 1 tbsp. minced fresh parsley

Method

Season both sides of the tilapia filets with salt and pepper. Set aside.

In a small bowl, mash together the butter, garlic, oregano, and paprika until evenly mixed. Season with salt and pepper to taste.

In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the tilapia filets in the skillet and cook 2-3 minutes per side, or until fish flakes easily with a fork. Transfer to a plate, tent with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.

Transfer the tilapia to serving plates, and top with the pan sauce. Sprinkle with fresh parsley and serve.

Ali’s Tip:

To make this with chicken, Bon Appetit recommended seasoning 2 chicken breasts with salt and pepper, and cooking them covered in a skillet on medium-high for about 5 minute per side (until no longer pink in the middle).

This sauce would also be delicious over eggplant or portabello mushrooms!

Source:

Adapted from Bon Appetit (July 2011) and Annie’s Eats.

filed in Entrees, Seafood

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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6 thoughts on “Tilapia With Tomato-Herb Pan Sauce

  1. Holy Yum! This was my first recipe that I made from Gimmesomeoven, and will not be my last. The flavor in the fish, and tomato herb pan sauce was out of the world! This was also an easy “work day” dish to make for dinner. Looking forward to trying more recipes from this blog!

    - Meredith

  2. A little late to this post, but I’m making this tonight :)

    - Elizabeth@ Food Ramblings

  3. This looks amazing, and healthy!! I’m going to try this this week.

    - Carrie B

  4. Yum! I make something very similar with Flounder. I’m going to try this tomorrow evening on my family (kids included).

    - shari brooks

  5. that. looks. so. good. i. might. die.

    - Bev Weidner

  6. Isn’t this sauce wonderful?! It’s true, you could use it on so many things. Glad you enjoyed it :)

    - Annie